One list of ingredients + one recipes for two DIY personal care items. The body wash or hand soap is a quick, easy, and inexpensive project and makes a super hostess gift or gift for anyone, anytime, or "just because."

ingredients:

recipe:

1 c castille soap

4 T glycerine

1/4 c honey

2 T fractionated coconut oil

10 drops lavender essential oils

5 drops peppermint essential oils

Add all ingredients to a spouted bowl. Mix thoroughly. Pour into glass pump container {glass is recommended for essential oils but is breakable, so be careful about where you set this in or near your shower or bathtub}. Before pumping and while hands are dry, give the bottle a shake before each use.

Remember, local honey is always healthier and better ~ for you, the bees, and our economy. Be sure to visit our neighborhood beekeepers and friends, Louella and Ed Constanza, at the Eldorado Farmers Market opening in June.

Tu B'Shevat, the festival of trees or "New Year of the Trees" is a Jewish holiday that begins at sunset on January 24, 2016 and ends at nightfall on the 25th. At this time, it is customary to eat foods featuring the Seven Species and to bless them before partaking. The seven species are wheat, barley, grapes, figs, pomegranates, dates, and olives. {The recipe and sides below hit five of the seven species; see italicized ingredients.}

Today Tu'BShevat is celebrated much like our Arbor Day here in the United States. Trees are planted in memory of loved ones and friends. Click here for Tu B'Shevat recipes and to learn more about this holiday.

Set oven to 375. Heat olive oil in a heavy, oven-proof skillet that is large enough to hold the chicken in a single layer. Over medium-high heat, brown chicken on both sides {skin side down first}. Add shallot, 1 cup of wine, and the chicken stock to pan. Place in pre-heated oven for about 40 minutes {set timer for 25 minute} or until chicken is cooked; may be 45-50 minutes if chicken is on the bone.

During the last 15 minutes of cooking the chicken, begin preparing the orange wine sauce:

In small saucepan, heat remaining ½ cup of wine, wine vinegar, honey, and juice/zest of orange* if you don't have food-grade essential oils {zest of 1/2 an orange and juice of whole orange}. Cook over low heat until the honey is melted. Add the halved figs and poach, about 15 minutes, until figs and tender and sauce begins to reduce {will thicken slightly}.

Remove chicken from the oven. Set back on the stovetop. Test chicken to be sure it is cooked through. Set chicken back to the stovetop, set to a low-medium heat, and pour the orange wine sauce over chicken. Cook for a few minutes more; basting the chicken with the sauce and juices from the pan.

*Add the Wild Orange essential oil at the end of the cooking process to preserve the therapeutic benefits of this tangy, flavorful ingredient that is high in antioxidants and uplifting to body and mind. If you don't have fresh thyme, you may also add just a drop {or less, using a clean toothpick} of thyme essential oil.

​Tip to adding essential oils to a sauce:

Remove a small amount of sauce to a ramekin. Add the essential oil to the ramekin, stir to combine before adding back to the sauce. Be sure to give the sauce another stir before serving.

More recipe notes:

About safely using essential oils: Only use food- or therapeutic-grade essential oils that have been GRAS {generally recognized as safe} tested for internal consumption. If the bottle doesn't have Essential Oil Supplement facts, do not take internally.

Honey: Whenever possible, use honey from a local purveyor. In Santa Fe, Louella and Ed Constanza, Constanza Orchards, are my go-to beekeepers. Honey contains natural flavonoids, antioxidants that can prevent or slow cell damage in the body.

Please contact joanlucci@gmail.com to learn where to buy pure, therapeutic-grade essential oils for use in recipes.

Last week, we found the lemon cucumbers at the Espanola Valley Farm tent on and made pickles "à la minute" with Fennel essential oil and served to our visitors!
The recipe is especially delicious with a touch of A-Bee pure, local honey from Louella's Constanza Farms. Check out their website at nmhoney.com for lots of educational information and videos.

Louella Constanza, the lovely beekeeper

plated up as a snack with a touch of fennel frawns

Louella's honey ~ just got the bear and he is almost gone!

What's in store for this week? It's a surprise ~ stop by this Friday, 4 - 7p for another farm fresh recipe to sample.

authors

Joan LucciJoan is a Wellness Advocate, culinary artist, social media and marketing consultant, and has worked in the natural foods industry. She holds a BS interior design and a BA communication. Click here for Joan's bio.

Derek Werner, PhD, CSDerek is a Wellness Advocate, writer and performance coach, and certified sommelier. As a writer, he has published works on subjects ranging from golf to wine to science-fiction and was a staff writer and script editor for television and feature films. Derek earned his PhD from Northwestern University. Click here for Dr. Werner's bio.

Adreana GarciaGuest writer and media services and photography intern.​Click here for more about Adreana.

are you a blogger?Are you passionate about essential oils and think you might enjoy writing about the healthy Santa Fe lifestyle that we promote at santadotfe, please email Joan at joanlucci@gmail.com.